Visited a referral-based blowfish specialty store after 3 years. It's my first review since I didn't write much before. Just a few minutes walk from Midorikoen Station. Started with a highball. - The blowfish sashimi and skin boiled in hot water were incredibly delicious. I wish I had ordered double the amount. - Karaage (fried chicken) and shirako (blowfish milt) sashimi. Shirako can be enjoyed grilled, in shabu-shabu, or as sashimi, a unique dish that is hard to find elsewhere. Also ordered shirako sake, which wasn't on the menu but was recommended by a regular customer. Crushed shirako is whipped and served with hot or cold sake. - Shabu-shabu begins. - Enjoying the meat from the tessa (blowfish sashimi). - Arahire (blowfish fins), tofu, shiitake mushrooms, and shirako shabu-shabu, a fantastic progression. The creamy shirako sake is unbelievably delicious! Shirako sake on top of the fin sake! There is also a cold version called reika, which we tried as well. It's great that you can enjoy both versions. - Finally, the eagerly awaited zosui (rice porridge). This top-notch zosui is likely why many people visit this place! I wonder if they put shirako in it too? The collagen-rich and creamy texture is irresistible. I wish I had double the portion of this too, haha. - The bill came to around 4.2. Maybe the shirako sake was expensive. The food was delicious, but the portion was a bit small, and I left feeling a bit unsatisfied.

This is a referral-only restaurant, but if you don't eat fugu, this is the place for you! The shirako (milt) is excellent! The shirako sake (sake with milt) is also excellent! I wish the portion size was a bit bigger, but maybe this is just how it should be? They don't accept cards, so make sure to bring cash when you go!

We have come here with friends a few times each season. This season was our first time at a blowfish restaurant. As expected, it was delicious and elegant! The blowfish was carefully boiled for each part, with guidance from the owner. The blowfish, of course, was delicious, and the porridge here was smooth and really tasty.

It's about a 15-minute taxi ride from Itami Airport. This restaurant is located in a residential area in Toyonaka. They serve dishes like fried chicken, tessa (blowfish sashimi), boiled blowfish skin, blowfish milt sashimi, and hot pot. Blowfish is a specialty in Kansai. The blowfish milt sake was amazing. I want to come back again! Thank you for the meal!

This shop is like a hidden gem. I've been going there for years and the fugu (blowfish) is really delicious. It's number one in my book ❤️ #Toyonaka #ToyonakaGourmet #Ichiman #fugu #blowfish #by invitation only #gourmet club #love to eat #foodie #food porn #Osaka #OsakaGourmet #GourmetGirls #connect with food lovers #KansaiGourmet #foodstagram #gourmetstagram #foodie #connect with those who love delicious food #foodblog

I visited this highly recommended fugu restaurant in Osaka, which is a must-visit for gourmet lovers in Osaka. The restaurant operates on a reservation-only basis and is only open from October to March, making it quite exclusive. The course menu is traditional, but what sets this place apart is their famous porridge served at the end of the meal. This porridge, made in the kitchen, is a special dish loved by regular customers. It is creamy and fluffy, unlike any other fugu porridge I have ever had. The fugu itself is fresh and of high quality, with every dish featuring fugu from start to finish. It is a must-visit for fugu enthusiasts. I would love to visit again if given the chance. Thank you for the wonderful meal.

This hidden gem of a traditional fugu restaurant located in a residential area is a must-visit for fugu lovers! The fugu is aged for over a day after being prepared, which really brings out the flavor. I was amazed when I saw the fugu still moving in the pot in the past, but now it's a bit disappointing. Personally, I prefer fugu that has been aged for about 4 days. The fin sake was exceptionally delicious. It turns out the fins are also aged for 1-2 years! Fugu and fin sake are perfect for a cold night. Thank you for the delicious meal!

We visited the fugu restaurant Ichiman, which only operates in the winter, for a gourmet meal. Starting with the fugu sashimi, fried fugu, and grilled fugu ovaries with salt and soy sauce, everything was delicious. The fugu sake was incredibly tasty as well. We will definitely come back next winter.

Why is this place here?? Σ('◉⌓◉') There is a hidden gem of a fugu restaurant that is only open in winter in such an unexpected place♪♪ When it comes to delicious fugu restaurants in Osaka, this place always comes up in foodie conversations! I've been wanting to go for so long, and my wish finally came true♡ Just as I heard, it was incredibly delicious♪ It's a mystery why this place has such low ratings!! I definitely want to go again♡

When it comes to winter traditions in Osaka, it's all about blowfish! I had heard about a referral-only blowfish restaurant in Toyonaka, located in the greenery of Chikito Park, that only operates during the winter season and I finally got the chance to visit! I hadn't eaten blowfish much before because I always thought it was expensive and had a subtle taste, but this place is amazing! It's like blowfish's true potential has been brought out to its extreme limits, just like when Gohan had his hidden potential unlocked by the Namekian Elder! This is the real form of the winter king, blowfish! It's like the final form of Frieza! In particular, the blowfish sashimi, blowfish sake, blowfish milt sashimi, fried blowfish, and blowfish porridge are incredibly delicious! There are so many delicious dishes that it's hard to pick a favorite. It's only open during the winter season, so it will be closing in about a week. I apologize for any inconvenience.

I visited a puffer fish restaurant in a residential area near Hattori Ryokuchi park for the second time, where reservations are required. This time, I had a 5kg natural puffer fish. Some places offer 8kg, 10kg, or even 13kg puffer fish, but I feel like 5kg is just right for me. The texture is perfect. The puffer fish here is so delicious that you can truly enjoy the natural flavor of the meat. The shirako (milt) is a must-try, whether with salt, soy sauce, or as sashimi. It was exquisite. I don't think I can go back this season, but I definitely want to visit again next season.

Introduction and membership-based restaurants are becoming more and more popular recently. I have been wanting to visit this restaurant for a while now, and finally had the chance thanks to a friend's invitation. Of course, the main attraction is the fugu (blowfish), and on this day we had a 5-kilogram natural fugu that was absolutely delicious, both the meat and the liver. And everyone raves about Ichimasa's porridge, which was smooth, creamy, and simply delightful. I have already made a reservation for my next visit.

Introducing Ichiman, a referral-based fugu (blowfish) specialty restaurant in Toyonaka that is only open from October to March. Located in a residential area with no sign, first-timers may find it hard to locate. If you don't drink alcohol, there is also a parking lot available. I love their creamy and tender porridge, not just the fugu! The fugu sashimi, fugu shabu-shabu, and harami are all delicious, but I have been a fan of their porridge for almost 20 years.

Today, we went to a fugu restaurant near Midoricho Park Station to celebrate a colleague's promotion. The restaurant only opens during fugu season (starting from October 10th this year), so we went there right away. We enjoyed natural torafugu sashimi with salt and green onions, deep-fried fugu with Chinese cabbage and green onions, fugu hot pot, porridge, and fugu fin sake. We also had a few other dishes whose names I forgot, but everything was delicious. The staff was very polite and we were very satisfied!

Food Memo 2015.3 First-time visitors are not accepted - Introduction only. Fugu cuisine [Ichimasa] Originally, it is recommended to visit with a referrer, but the person who introduced me was a regular here, so this time we went as first-timers with just the two of us. The restaurant is located in a quiet residential area near Hattori Ryokuchi. Surprisingly, there is no signboard! When making a reservation, they asked about our occupations, so I wondered how high-end the place would be, but upon entering, it looked like a very ordinary small restaurant. Perhaps because it was a Sunday, the customers were casual, with even babies and children present. There was a TV and a very homely atmosphere. Now, onto the food: - Chef's choice for 2 people 74,000 yen (including Hirezake x 2) - Live fugu sashimi - Fugu tempura - Grilled fugu milt with salt and sauce - Sashimi fugu milt (I wanted seconds!) - Meat between skin and flesh in a beautiful dish - Fugu shabu-shabu for about 30 seconds - Beautiful fins - Beautiful flesh - Nabe (hot pot) with fugu milt, rare shabu-shabu style - Zosui (rice soup) The quality of the fugu ingredients at Ichimasa is exceptional. Every dish was flawless. Above all, the zosui here is incomparable. Despite being made with only fugu broth, it is incredibly creamy. I will never forget it. I used to think that there were no great natural fugu restaurants in Kansai other than the famous three. From now on, this place will also be added to my list. Let's call them the "Four Heavenly Kings"!

- There is no signboard for the restaurant. - Around 30,000 yen per person without alcohol. - Cash only. - Chef's choice course. - Delicious! ^ ^

My favorite thing about the puffer fish restaurant is the shirako sashimi - it's the best! The landlady is also beautiful! The shirako sake is creamy and very delicious!

I was surprised by how delicious every dish was! I will definitely go back again!

What were all the previous blowfish dishes? "Delicious" - that's all.